Best 4 Chicken Soba Noodle Soup Recipes

CHICKEN SOBA NOODLE SOUP

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

LEMONGRASS CHICKEN SOBA NOODLE SOUP

Steps:

• Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.
• Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.
• Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.
• Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.

SHREDDED CHICKEN AND SOBA NOODLE SOUP

Steps:

• In a medium stockpot, bring chicken stock to a simmer over medium heat. Add chicken breasts; return to a simmer. Reduce heat; simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.
• Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in soba noodles. Cook until soba is al dente according to package instructions. Drain; set aside.
• Remove the chicken meat from bones, and shred into bite-size pieces. Add tofu to simmering stock just until heated through. Season with salt and pepper.
• To serve, ladle stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress and cilantro.

CHICKEN SOBA NOODLE SOUP

Steps:

• 1.First, marinate the chicken. Cut the chicken breasts across the grain into thin slices. Place in a bowl and add the tamari, mirin, sake, sesame oil and a good grinding of salt and pepper. Give the chicken a good stir, to ensure that every piece is coated. Cover with cling film and leave to marinate in the fridge for at least 30 minutes, preferably overnight. 2.For the soup base, pour the chicken stock into a medium pan and add the kombu. Bring to a simmer, cover the pan with a lid and cook gently for 5-10 minutes. Fish out and discard the kombu, which will have imparted a lovely savoury flavour to the stock. Add the ginger and stir in the miso paste. Simmer for another 3-5 minutes. 3.When ready to serve, bring a pot of water to the boil for the noodles. Add the mushrooms to the simmering stock and cook for 2 minutes, then add the chicken strips. Cook until the chicken is just opaque throughout, about 1-11/2 minutes. Taste and adjust the seasoning. Cover the pan with a lid and turn the heat down as low as possible. 4.Add the noodles to the pan of boiling water and cook until tender but still retaining a slight bite, about 3-4 minutes. Drain and immediately toss with a little sesame oil. Divide among warmed soup bowls and scatter over the spring onions. Ladle the hot soup over the noodles, making sure that you divide the chicken and mushrooms evenly. Sprinkle with the sesame seeds and serve at once